摘要
在百香果汁中添加新型抗氧化剂VB-Na后,考查了温度、空气和AlCl3对百香果汁氧化褐变的影响。试验结果表明:100℃加热5 h,添加VB-Na的百香果汁OD值较空白样OD值小34.90%;90℃空气氧化5 h,添加VB-Na的百香果汁OD值较空白样OD值小39.78%;在室温下,6 mL 0.1 mol/L AlCl3氧化5 h,添加VB-Na的百香果汁OD值较空白样OD值小25.13%。添加VB-Na后,百香果汁的羟基自由基清除率是50.66%,是空白样清除率的1.63倍。
Adding VB-Na to passion fruit juice, the effect of temperature, air and A1C13 on oxydative browning of passion fruit juice were examined. The experimental results showed that： the absorbance of the juice with VB- Na was 34.90% which lower than that of the original juice at 100℃for 5 h; Air oxidated at 90℃ for 5 h, the absorbance of the juice with VB-Na was 39.78% which lower than that of the original juice; adding 6 mL 0.1 mol/L A1C13, the absorbance of the juice with VB-Na was 25.13% which lower than that of the original juice at room temperature for 5 h. The hydroxyl radical clearance of the juice with VB-Na was 50.66%, which was 1.63 times of the original juice.
出处
《食品工业》
北大核心
2012年第4期99-101,共3页
The Food Industry
基金
国家星火计划项目"NFC百香果浊汁产业化开发"(2008GA790014)
